1 lb small new potatoes, quartered
1 lb fresh green beans, trimmed, broken into 2" pieces
1/2 cup sour cream or mayonnaise
4 tablespoons chopped fresh dill weed
1/4 teaspoon salt
1 teaspoon olive oil
1 teaspoon minced garlic
In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine the sour cream, dill, salt, pepper olive oil and garlic and blend well. Drain vegetables; rinse with cold water to cool slightly. Place the veggies in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time.